First-Prize Doughnuts Recipe
First-Prize Doughnuts Recipe photo by Taste of Home

First-Prize Doughnuts Recipe

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"One year I entered 18 different baked goods in the county fair and all of them won a ribbon. Here is my favorite prize-winning doughnut recipe. I have been making doughnuts since I was a bride 58 years ago!" —Betty B. Claycomb, Alverton, Pennsylvania
TOTAL TIME: Prep: 25 min. + rising Cook: 5 min./batch
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Cook: 5 min./batch
MAKES: 20 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour
  • Oil for deep-fat frying
  • 1-1/4 cups confectioners' sugar
  • 4 to 6 tablespoons water
  • Colored sprinkles and/or assorted breakfast cereals

Nutritional Facts

1 doughnut equals 270 calories, 11 g fat (2 g saturated fat), 22 mg cholesterol, 129 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
  5. In a shallow bowl, combine confectioners' sugar and water until smooth. Dip warm doughnuts in glaze; decorate as desired with sprinkles and/or cereals. Yield: 20 doughnuts.
Originally published as First-Prize Doughnuts in Taste of Home February/March 2010, p66

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Reviewed Feb. 4, 2015

"Final product was a hit! Although, I found at 375 degrees, the doughnut wasn't cooked through and the outside was too done. My success came at about 315 degrees - of course, I was deep fat frying the old fashioned way in a pot on the stove with a thermometer. A recipe keeper for sure!"

Reviewed Dec. 3, 2011

"I have tried making donuts many times before and found some okay recipes. But by far this one was the best. They are a little more time consuming as they are a yeast donut, but they are so worth it. Much better than the other donut recipes I have tried. Really good with a maple glaze too, mmmm! :)"

Reviewed Feb. 22, 2011

"Served these for a Moms Night Out in the form of doughnut holes! Never saw a plate be emptied so fast! Yummaroo as m four year old would say."

Reviewed Feb. 2, 2011

"these were actually pretty easy, and i had so much fun making them!!! YUMMY-NESS"

Reviewed Jan. 20, 2011

"Can I use a bread machine to begin process?"

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